Characterization of simple polyphenols in seeds of autochthonous grapevine varieties grown in Croatia (Vitis vinifera L.)

The separation of different grape juice press fractions is an important step in the production of sparkling base wines. A complete press cycle for this style of wine is a series of pressure increases (squeezes) resulting in variations in juice composition during the press cycle. After alcoholic fermentation, wines obtained from grape juices also exhibit strong differences for numerous characteristics. Nevertheless, there is no statistical study of the impact of the press cycle on grape juices and wine colour/composition. So, the aim of this study (vintage 2018) was to investigate the changes in composition and colour parameters of Pinot noir and Pinot meunier grapes juices, as well as their corresponding wines, during the pressing cycle.

Armenia, a small country in the South of the Caucasus, has been rediscovering its wine-growing past since the discovery in 2007 of archaeological wine-growing remains dating back around 8,000 years. They are among the oldest in the world. Despite a great diversity of grape varieties, Armenian winegrowers did not have sufficiently organized genetic collections to produce plants and satisfy the growing demand for planting.

Agriculture, natural resource management and the production and sale of products such as wine are increasingly data-driven activities. Thus, the use of remote and proximal crop and soil sensors to aid management decisions is becoming commonplace and ‘Agtech’ is proliferating commercially; mapping, underpinned by geographical information systems and complex methods of spatial analysis, is widely used…

The table grape industry in Europe is undergoing significant changes. For instance, in Italy, the national register of vine varieties was established in 1969, and since then, many varieties of table grapes have been registered. In the first thirty years, from 1969 to 1999, 62 seeded and 24 seedless varieties were registered. In the subsequent period, from 2000 to the present day, 23 seeded varieties and 99 seedless varieties were registered.

AIM To determine the effect of both ripeness and enzyme maceration on the astringency and bitterness perception of Cabernet Sauvignon winesRecent work has contributed to a more detailed understanding of the grape cell wall deconstruction process from ripening through crushing and fermentation, providing a better understanding of what role polysaccharides play in post-harvest fermentation of grapes(1,2). Current research on glycomics in red wine making suggest polysaccharides are important sensory impact molecules (3–6). METHODSOur experimental system harvests Cabernet Sauvignon grapes at three different ripeness levels and makes wine both with and without enzyme treatment.